Hawaiian Poi Recipe

This Hawaiian Poi luau recipe was provided courtesy of
the Polynesian Cultural Center on the northeast shore of
Oahu Island in Hawaii. The Polynesian Cultural Center's
published luau recipes are similar to the recipes used for their
Alii Luau Feast

Poi, the traditional Hawaiian staple, is a starch
dish made by pounding boiled taro roots and mixing
with water until it reaches a smooth consistency.
"Taro is one of the most nutritious starches on the
planet," says Polynesian Cultural Center Ambassador
of Aloha Cousin Benny. Some Hawaiians eat their poi
with salt, some with sugar, even soy sauce. Some
like it thicker or thinner. Others like it several
days old for a little extra tang; and malahini, or
newcomers, might find it more to their liking at
first if they eat it with a bite of kalua pork or
lomilomi salmon.

Ingredients:
-Fresh poi, 1 bag (16 oz)

Instructions:
-Place poi in large bowl.
-Mix by hand, adding a little water at a time.
-Continue mixing and adding water until of desire consistency.
-To store in refrigerator add a thin layer of water over the poi to prevent it from drying out.
-If poi is hard, remove it from bag and place in a baking pan, cover with clear wrap.
-Steam for 20 minutes.
-Remove and add cold water and mix to desired consistency.
-Serve cold or at room temperature